It was Father’s Day this past Sunday and it’s my dad’s birthday today so I wanted to make something special for him. I had this pear-raspberry heart pie bookmarked for a while and I thought it was the perfect occasion to finally make it. I used the same heart design but I made it into a strawberry pie and I used ready made pie crusts to save time. I know you’re not going to believe me but it was really easy to make. It just looks fancy but that’s the point! It was so delicious. The strawberry filling was sweet and the pie crust had a crisp to it that was wonderful. When you see this pie, how can your heart not melt?
Ingredients
- 3 – 4 cups of strawberries (cut into chunks)
- Frozen pie crust
- Pillsbury pie crusts
- 1/2 cup granulated sugar
- 1/2 cup water
- 3 tablespoon cornstarch
- 1 egg yolk
- Sanding sugar
In a bowl, coat the cut strawberries with sugar. In a medium saucepan, bring the water, cornstarch, and strawberries to a boil over medium heat (about 10 minutes). Meanwhile, cut out hearts from the Pillsbury pie crusts using a heart shaped cookie cutter.
I used both pie crusts just in case.
Let the strawberry filling cool and then pour into the pie shell.
Brush one side of the hearts with the egg wash and firmly place them on the crust.
This is the first row. Continue to place the hearts by layering them in between the gaps.
Brush the entire pie with egg wash and dust with sanding sugar. Bake at 425 degrees for 20 minutes then reduce the oven to 375 degrees and bake for another 20 – 25 minutes until the filling bubbles.
The crust should be golden brown.
The perfect sweet treat!
This is, by far, the prettiest pie I have ever seen. I love the idea! I have some strawberries coming from Fresh Direct this weekend, and maybe a pie is the thing to do with them.
Thank you so much Sydney!! I love your blog! I also see you live in BK maybe you can give me some tips as I’m trying to discover the borough
This pie is so cute! it must have taken you forever. just like that apple pie you made one year for Thanksgiving with all those cut out leaves.
It was a labor of love. Thanks so much for the support Sarah! xoxo
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This is the most beautiful pie I’ve ever seen! I am making it tomorrow!!! Thank you SO much for sharing.
Thank you so much Nikki!
This just looks too cute to eat! Love it!!
Thank you so much Lana!
Your pie looks really good Laura,thank you for posting the pictures & the recipe.
My granddaughter sent the Recipe to me so that I can have my daughter
pick up in ingredients this week-end & having her bake it for us.
Hey! You say you used both pie crusts, how do you mean? both in one pie?
Hi carmen!
Yes because you need one for the bottom crust and the other to make the hearts for the top of the pie. I hope this helps!
Okay I feel like this is a silly question, but what exactly is in the “eggwash”? Is it just the egg yolk or is there something added with it? Thanks!
Not silly at all. An egg wash is when you whisk an egg in a bowl so the white and yolk should be blended. Using a brush, you brush the egg wash over the top of the hearts. Does this make sense? Good luck!
Dear Laura, this recipe was sent to me by a friend and I ended up making the pear+raspberry (which was delicious, such complementary flavours!) for my mother this mothers’ day (UK) however pretty much used your recipe! And the beautiful pictures totally sold it to me too – I’ll be making the strawb one next!
All the v best
JHx
Dear Jean,
This is such a sweet note it made my day! I’m going to try pear and raspberry that sounds delicious! All the best to you!
xo
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Wonderful idea!! I’ll make it surely!!!! So genius! Regards from Italy! ^_^
I love the recipe! Just in case.. Fahrenheit or Celsius? Thanks sweetie!
Fahrenheit
Hi Laura,
Your pie looks delightful!
I would love to give this a go but am wondering – what is sanding sugar?
I’m in Australia and I have not heard of it?
Cheers
Leanne
Hi Leanne,
Sanding sugar is sugar that is more course than granulated sugar. I bought mine at William Sonoma in the baking section. It’s labeled sanding sugar. Hope this helps!
Laura xo
This is the prettiest pie I have ever seen.
Thank you so much Jody!
Love the look of this pie recipe and would like to print it, but with all the enormous photos it would use too much ink and probably several pages! Where is the ‘print-friendly version’ for it, please?
Hi Beryl,
Unfortunately at this time I don’t have a printer friendly version. Sorry!
good morning
am an Italian girl and I want to make the cake Strawberry Heart Pie.
Could you give me the recipe with the doses Italian? in Italy the Pillsbury is not what can I use instead?
thank you very much
Laura
Hi Laura!
I would suggests doing the conversions on google. That’s how I translate metric to American measurements. Good luck! xo
Hello again!
Do you know how to make the pie crust from scratch? Ive watched several links on this page of pie crusts but they all vary and I’ve ended up totally confused!! I don’t know what kind of crust I should be making… Tips? Also, in one recipe one of the components was ‘shortening’, what is that?
Thank you! x
Hi Carmen,
This is my favorite pie crust recipe http://www.marthastewart.com/317858/pate-brisee-pie-dough It’s easy and the dough comes out buttery and flaky. Shortening is something that looks like butter but you don’t have to refrigerate it. You can find it in the baking aisle of any grocery store. I hope this helps!
This is such a gorgeous pie! I’m trying this later today for Mother’s Day, thank you for the lovely recipe!
Looks cool – thanks a lot for the recipe. I have one in the oven now and my fingers are crossed
The recipe specifies an egg yolk but then it’s not included in the instructions – where did it go? I thought it went into the egg wash but in a previous answer you say an egg wash is the yolk and white beaten together, so I’m confused!
Yep it’s for the egg wash. Sorry for the confusion! I hope it came out great!